Keto Pistachio Ice Cream
24 hrs 1 hr (mostly freezing)4 servings
A creamy, keto-friendly pistachio ice cream made with allulose sweetener and processed in a Ninja Creami.
| prepSoften cream cheese to room temperature | |||||
| 60 g roasted pistachios (unsalted) | Grind pistachios until nearly butter | Blend with cream, almond milk, sweetener, cream cheese, vanilla & salt until smooth | Pour into Creami container, freeze 24 hrs (lid off until frozen) | Process on light ice cream setting, re-spin if needed | Refreeze 1 hr if too soft, then scoop |
| 160 ml heavy whipping cream | |||||
| 160 ml unsweetened almond milk | |||||
| 80 ml sweetener (allulose recommended) | |||||
| 30 g cream cheese (softened) | |||||
| 1/2 tsp vanilla extract | |||||
| Pinch salt | |||||
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